Thai green vegetable curry recipe

54 ratingsRate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 330 calories / serving
  • Healthy
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Thai Green Veg Curry

Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer. Add the courgettes and simmer gently for 5 minutes. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.

Serve topped with toasted whole cashew nuts with some boiled rice or rice noodles.

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  • Ingredients

  • 1 large tin (400ml) of reduced-fat coconut milk
  • 2tbsp of Thai green curry paste
  • 2 medium courgettes, sliced
  • 1 large head of broccoli, divided into small florets
  • 150g mangetouts or snow peas, trimmed
  • 150g baby sweetcorn, cut in half
  • 50g unsalted cashew nuts
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  • Calories
    330
    17%
  • Sugar
    16.4g
    19%
  • Fat
    15.2g
    22%
  • Saturates
    3.6g
    18%
  • Salt
    0.6g
    10%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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